Nearly 20 Years of Feeding Port Adelaide and Counting
There's a reason Spice n Ice has become something of a Port Adelaide institution. When brothers Ranjeet and Jagpal arrived from Punjab — a region of India as famous for its food culture as its farming — they brought recipes from their own family kitchen. Some are traditional. Some have a subtle twist of their own. All of them are cooked with the kind of care that's impossible to fake.
The tandoor here runs hot — up to 480°C, a clay oven tradition dating back 4,600 years — and every naan, roti, and paratha goes through it. Fresh ingredients come in daily. Spice levels are dialled in to exactly where you want them: mild, medium, or hot, no questions asked. Whether you're collecting a quick weeknight takeaway or feeding the whole family, the approach at Spice n Ice has always been the same — proper food, made properly.
Our Indian Takeaway Offerings
Tandoori Takeaway
Straight from the clay oven — Chicken Tikka, Seekh Kebab, Lamb Cutlets, and more. Smoky, charred, and properly spiced. Order Now
Curry Takeaway
From Butter Chicken to Goat Curry to Beef Vindaloo — a full curry menu with something for every heat level and every palate. Order Now
Biryani Takeaway
Saffron-scented basmati, slow-cooked meat or vegetables, brown onion and mint — biryani done the way it's meant to be. Order Now
What Makes the Indian Takeaway Here Worth the Trip?
Is the Tandoori Takeaway Worth Ordering on Its Own?
Honestly? Yes — and it's one of those things you don't fully appreciate until you try it. Tandoori cooking isn't just a style; it's a method that transforms the ingredient entirely. The clay oven at Spice n Ice reaches temperatures most home ovens couldn't dream of, and that extreme heat is what gives tandoori dishes that distinctive char, that smoky depth, that texture you can't replicate any other way.
The Tandoori Chicken here is marinated overnight — free-range, on the bone, tenderised with yoghurt and spices before it even goes near the heat. Chicken Tikka is the boneless version, a traditional Punjabi speciality that's been on the menu since day one. Then there's Seekh Kebab — spiced minced lamb on skewers, cooked to order — and the Lamb Cutlets, mustard-spiced and yoghurt-marinated, which are genuinely something special.
If you're new to the menu, the Tandoori Platter (Chicken Tikka, Seekh Kebab, Lamb Cutlets, and chicken drumsticks) gives you a proper introduction. It's designed to share but there's nothing stopping you from keeping it to yourself. Call ahead or order online and it'll be ready and waiting when you arrive.
Which Curry Takeaway Should You Actually Get?
The curry menu at Spice n Ice is longer than most — which is a good problem to have, though it can make choosing harder. The short answer: it depends on what you're after.
If you want something crowd-pleasing and reliably great, the Butter Chicken is the classic — boneless chicken in a tomato and cream sauce, finished with fenugreek, and genuinely one of the best versions in Adelaide. The Chicken Tikka Masala sits alongside it as another dine-in and takeaway favourite, mild enough for everyone but with enough complexity to hold your attention.
For something with a bit more character, the Goat Curry is a Spice n Ice signature — tender goat meat, on the bone, medium-spiced in a traditional sauce that takes time to get right. The Saag Gosht (lamb with mustard leaves and spinach) is another one that rewards the more adventurous. And if you want heat, the Vindaloos — chicken or beef — are the real deal.
What's worth noting is that every curry can be adjusted to your spice preference on the night. Mild, medium, or hot — just say so when you order and it'll be made to match. That kind of flexibility, applied consistently across the whole menu, is rarer than it sounds.
What Makes the Biryani Takeaway Different From the Rest?
There's a version of biryani that's essentially flavoured rice with a bit of meat thrown in, and then there's the real thing. Spice n Ice does the real thing. The Lamb or Chicken Biryani here is built on aged long-grain basmati — the restaurant specifically sources quality rice because it actually matters — and the meat is slow-cooked in a brown onion, mint, and yoghurt gravy before the whole thing comes together, finished with saffron-scented rice.
The saffron isn't decorative. It's doing something — adding a warmth and fragrance that lifts the whole dish and makes it feel complete rather than just filling. Vegetable Biryani follows the same method, with mixed vegetables standing in for the meat in a dish that holds up genuinely well on its own terms, not just as a fallback option.
Biryani travels well, which makes it one of the best choices for takeaway — it holds its heat, the flavours continue to develop, and it doesn't lose anything in the journey from kitchen to table. Order it with a side of raita and you've got a meal that doesn't need anything else.
Is There Enough for Vegetarians on the Takeaway Menu?
More than enough — and that's said without any qualification. The vegetarian section at Spice n Ice is one of the strongest parts of the menu, which isn't always the case at Indian restaurants where the non-veg options tend to dominate.
Dal Makhni is an overnight slow-cooked lentil dish, finished with cream and fenugreek, and it's an all-time classic for good reason. Malai Kofta — cottage cheese dumplings in a rich cashew butter sauce — is the kind of dish that surprises people who assume vegetarian Indian food is somehow lesser. It isn't, and this proves it. Paneer Tikka Masala brings tandoor-cooked paneer into a rich tomato sauce with Chef Ranjeet's spice blend, and the result is genuinely satisfying.
Beyond that, there's Aloo Gobi, Saag Paneer, Pumpkin Madras (a South Indian coconut-based speciality that's listed as a chef's dish), Baigan Peas Bharta, and more. The dietary labelling across the menu — GF, DF, NF, V — makes it easy to navigate if you're ordering for someone with specific requirements. Whatever the table looks like, there's something here that works.
Why Is the Fresh Naan Bread Worth Adding to Every Order?
Because there's a significant difference between naan that's been baked in a clay oven and naan that hasn't, and once you've had the former it's very hard to go back. Every single bread at Spice n Ice — without exception — is baked to order in the tandoor. That's not a marketing claim; it's just how the kitchen works.
The range is genuinely impressive. Plain Naan, Garlic Naan, Cheese Naan (mozzarella-stuffed), Garlic Cheese Naan, Chilli Cheese Naan, Keema Naan, Chicken Tikka Naan, Kashmiri Naan with dried fruits and nuts — there's even a Vindaloo Naan, a Spice n Ice original that packs the heat of their signature curry into the bread itself. Then there's the Lachha Paratha, Chef Jagpal's speciality, a multi-layered whole wheat bread that's worth ordering just to try.
For takeaway, the bread baskets are a smart choice — the Indian Bread Basket (garlic, cheese, plain naan) or the Cheese Basket (chilli cheese, garlic cheese, cheese naan) give you variety without having to pick just one. They hold up well and add something to the meal that no amount of rice can quite replicate.
What Do the Lunch Takeaway Specials Include?
Lunchtime hunger is a different beast — you want something proper, but you also need it quickly and you don't want to spend dinner-level money in the middle of the day. The lunch specials at Spice n Ice are built around exactly that. Think Choti Thali-style value: a main course, rice, naan, poppadum, and salad in a single satisfying meal that doesn't feel like a compromise.
The approach here is the same as the dinner menu — fresh ingredients, proper preparation, your spice level — just in a format and price point that suits the middle of the day. For anyone working in or around Port Adelaide who wants something genuinely nourishing rather than another sandwich, it's worth knowing about.
Specials do vary, so the best way to find out what's running is to check in with the restaurant directly or browse the online ordering menu. Either way, you won't be eating something reheated.
Why Choose Spice n Ice for Indian Takeaway in Port Adelaide?
Nearly 20 years is a long time to stay relevant in the restaurant industry — and Spice n Ice has done it without taking shortcuts. Ranjeet and Jagpal cook food they grew up with, from a region of India that takes its culinary traditions seriously. The menu reflects that: it's broad without being lazy, detailed without being intimidating.
The spice level flexibility is genuine — mild, medium, or hot, applied across the whole menu and actually followed through. The tandoor runs through every bread order, not just occasionally. The biryani uses aged basmati. The paneer is cottage cheese, made right. These are details that matter to people who know what they're eating, and they're details that Spice n Ice has never quietly dropped.
Ordering is simple — online via the website or app, or by phone on (08) 8447 8540. Open 7 days from 5pm, with takeaway available every night. For Port Adelaide locals and the wider northwest suburbs from Semaphore to West Lakes to Woodville, it's the kind of local that's worth having.
Frequently Asked Questions
Yes — Spice n Ice is open seven days a week for dinner, from 5:00 PM to 10:00 PM. Takeaway is available every night. You can order online through the website or app, or simply call ahead on (08) 8447 8540 to place your order for collection.